Mini Cheese Cakes

Pastry Dough

1

Combine the sugar and water in a saucepan and cook over high heat, stirring with a wooden spoon until the sugar dissolves

Stop stirring and let the syrup reach the soft-ball stage (see page next to this one)

Add the ground almonds and cook, stirring occasionally, until the bottom of the pan is visible

Spread onto a refrigerator plate, cover with a cloth, and let it rest for at least 4 hours

Filling

1

Combine the sugar and water in a medium saucepan and cook over high heat, stirring constantly with a wooden spoon until the sugar dissolves

Stop stirring and let the syrup reach the thread stage (see page next to this one)

Turn off the heat

When warm, add the egg yolks to the syrup

Cook over low heat, stirring constantly, until the bottom of the pan is visible

Let it cool down

2

With a spoon, remove small pieces from the almond dough, shape into balls, and dust with confectioner's sugar

3

Using your finger, make a cavity in the center of each cake, rotating it

4

Fill each cake with about one-quarter cup of the egg yolk cream

5

Gradually pull the edges towards the center and, using a small knife, close the cake into the shape of a cheese

6

Dust again with confectioner's sugar and serve.